Classic Pumpkin Scones

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Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Welcome to the official Fall baking season! Is this what heaven tastes like?

I always feel a jolt of happiness, excitement, and satisfaction when I post the 1st new pumpkin recipe of the season!! I usually like to kick off pumpkin season with a new pumpkin cookie recipe, but hopefully Sprinkled episode 5 gave you your fill this week. So classic pumpkin scones it is!

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Let’s start the pumpkin season with breakfast.

For pumpkin breakfast, we’ve done pumpkin crumb cake, pumpkin cheesecake muffins, pumpkin cinnamon rollspumpkin crumb muffins, pumpkin coffee creamer, pumpkin protein smoothie, pumpkin bread, pumpkin pancakes, and a “skinny” frozen pumpkin coffee treat! There’s always room for more pumpkin at the breakfast table and pumpkin scones have been on my baking bucket list for years. Truth is, I’ve been nervous to attempt them because pumpkin scones from the bakery are just so damn good. I was also wary that I wouldn’t get the texture right, but after a couple tries– I produced what I believe to be the best pumpkin scones on the planet. Of course that’s just my opinion, but my taste testers loved them. (hi Hilari, Eric, and Anna!) And I have a feeling you’ll be quick to agree.

These pumpkin scones are:

  • quick and simple if you follow the recipe closely
  • not overly sweet
  • tender and flaky in the center
  • crumbly on the corners
  • crispy on top
  • buttery
  • perfectly pumpkin-spiced
  • topped with maple icing
  • autumn in a triangle ♥

Let’s do this!

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

TIPS FOR SCONE SUCCESS

I’ve shared these scone tips before, but it’s important to read over them before you begin. There are many little quirks to these pumpkin scones that make them the best!

  1. Heavy cream makes a delicious pumpkin scone. Buttermilk does too! Try not to sub with another dairy or nondairy milk. You’ll be headed down a one way street to dry, bland, boring, and blah.
  2. Use frozen butter. Like pie crust, it’s best to use cold butter in scone dough. You’ll work the cold butter into the dry ingredients so that it coats the flour and creates crumbs. When the little butter/flour crumbs melt as the scones bake, they release steam and create little pockets of air. These pockets create a flaky and airy center, while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. It guarantees scone success.
  3. Grate the butter. Weird, right? The finer the pieces of cold butter, the easier they are to evenly mix into the dry ingredients. You can, of course, just cut the frozen butter with a sharp knife, but I like to begin with teeny butter shreds instead. See photo here.
  4. Blot the pumpkin. Trust me on this. See this post!
  5. Don’t over mix the pumpkin scone dough! After you mix the cold butter into the dry ingredients, it’s time to add your wet ingredients. Mix everything together with ease. Like pie crust, overworking the dough will build up the gluten in the flour. This results in a tough and not-so-pleasant texture.
  6. Before baking– and I swear by this too— brush the scones with heavy cream or buttermilk, whichever you used in the dough. This layer of liquid sets on top of the scones and drizzles down the sides when they’re in the hot oven, creating an even crispier scone exterior.

Dry ingredients for pumpkin spice scones on sallysbakingaddiction.com

Above: dry ingredients with grated butter cut in using your pastry cutter.

Below: wet ingredients.

Wet ingredients for pumpkin spice scones on sallysbakingaddiction.com

Pumpkin scone dough will be crumbly. Those white specks are frozen butter, not white chocolate chips. Frozen butter is where all the texture comes from. See tip #2 above. But that’s not to say white chocolate chips can’t make an appearance today. 1 cup of white or regular chocolate chips, nuts, or even cinnamon chips fit right in here!

How to make pumpkin spice scones on sallysbakingaddiction.com

Dough comes together with your hands:

Cutting pumpkin spice scones into wedges

Brush with a little heavy cream or buttermilk, then sprinkle with coarse sugar for an extra crunch. Always my go-to when I prepare homemade scones.

Pumpkin spice scones before baking

Warm pumpkin scones with pumpkin spice and maple icing! Recipe on sallysbakingaddiction.com

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

A drizzle or drench of maple glaze brings the pumpkin treat to a satisfying finale. If not maple, try brown butter icing or classic vanilla icing. Best to pour the glaze all over the scones while they’re warm so it melts down into every flake, every crack, and every crevice. This means that each bite has a crumbly edge, a flaky center, pumpkin spice galore, and melty maple icing.

Yes this IS what heaven tastes like.

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

More fall recipes to try this weekend:

Classic Pumpkin Scones

Ingredients:

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
  • 1 large egg
  • 1/2 cup (115g) canned pumpkin puree, blotted*
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for sprinkling on top before baking

Maple Glaze

  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120ml) pure maple syrup
  • 1 cup (112g) sifted confectioners' sugar
  • pinch salt, to taste

Directions:

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
  2. Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
  3. Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
  4. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
  5. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
  6. Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
  7. Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
  8. Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

Make ahead tip: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.

Recipe Notes:

*Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.

*Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!

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Here are some items I used to make today’s recipe.

Glass Mixing Bowls | White Mixing Bowls | Measuring CupsPastry Cutter | Baking Sheet | Saucepan | Whisk | Cooling Rack | White Plate | Sprinkling Sugar

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

108 Comments

All Comments

  1. These scones are absolutely delicious! I was somewhat apprehensive b/c baking isn’t really my thing, but i took my time and followed the instructions to the letter and it paid off. Not overly sweet and the texture is amazing. Great with my morning coffee!
    This recipe is definitely a keeper!
    Many thanks for sharing…

  2. Hello Sally!
    Thank you so much for this Wonderful recipe.
    I just made the with soft white wheat grain that I milled fresh. I also replaced the sugar with Sucanat and they came out wonderfully!!
    I made the minis and will have to make another batch in order to share them at work tomorrow.

  3. Made the smaller scones today – my house smells like a fall wonderland! Yay! Also, they taste amazing. Texture is perfect. They’re not overly pumpkin-y or overly sweet. A win in my book. I halved the icing recipe because I didn’t want to add too much sweetness. Also sprinkled some kosher salt on the icing – because I’m all about that sweet and salty. Thanks for this wonderful recipe!!

  4. Hi Sally, I just made a batch of these scones and omg they were amazing! They had so much texture but were still so light!!! This was the first time I’ve made American scones (I’m Australian) and my family ate the whole tray within 10 minutes!!
    Thank you for this recipe that I will keep and make for the rest of my life 🙂

  5. Just made these this afternoon. I plan on freezing a few so I skipped the icing but added 3/4 c of white chocolate chips and went a little heavier on the turbinado to make up for it. They turned out beautifully! The texture is absolutely perfect, thanks to your tip about blotting the pumpkin. My husband devoured one as soon as he came home and promptly declared it “the best thing he has EVER eaten”, lol.

    1. Hi Patricia! It can, yes, but I find the scones don’t rise as tall since the baking powder is initially activated once wet.

      1. ok, and thanks for the answer… I will make them on Friday and let you know how they turned out

  6. I made these this morning and topped d them with your recipe for the brown butter icing, they are delicious. I follow you on Instagram and have gotten some wonderful recipes.

    1. Hi Clara, Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying!

  7. These scones are soooo good! I had some left over pumpkin from your pumpkin coffee cake that I made over the weekend (also delicious, of course) and these were the perfect solution! Not overly sweet, and they have the perfect texture and pumpkin flavor. It is very difficult not to eat every single one! Thank you for your always amazing recipes!

    1. Hi Ally! “Whipping cream” is about 30 percent, while “heavy cream” and “heavy whipping cream” are around 36 percent. Any of these can be used in this pumpkin scones recipe.

  8. Just perfect!! I followed the recipe exactly until it got to adding a pinch of salt to the glaze. I got too excited when I tasted it and forgot all about it. After savoring a generous-sized scone, I noticed all of the glaze that was leftover. Having already basically sopped the top of the scones in the glaze I was about to be bummed with wasting food. Looking around the kitchen for anything to dip into the glaze, I spied some leftover coffee in the pot from this morning ( I know, how weird. Leftover coffee?). And yes, it happened. I devilishly poured that buttery glaze into a heated up cup of coffee. I am winning at life today. Thank you Sally!

    1. Hi Emily! Depends on how far the scones are going. I worry they wouldn’t stay fresh for several days in the trip. You can wrap each scone individually then place in a container in a box. Don’t ship with icing on top.

  9. I made this recipe this morning exactly according the instructions. The flavor was great, but we weren’t too crazy about the texture. It was too much like a cake – too moist. I think the egg was the culprit. I like scones that are somewhat dry and crumbly. My other favorite scone recipes don’t use eggs, and they have a better texture. I’m going to give it another try, omitting the egg. The glaze was delicious, but I cut the amount in half, and it was still more than enough for 8 scones.

  10. Hi,

    Do you think you’ll ever post the nutrition info? My boyfriend and I LOOVEEE indulging in your recipes however are always wondering the nutrition info. Thanks!

  11. I made these for our annual office Pumpkin Week contest and have gotten GREAT feedback so far. I must say, though, the dough was a lot stickier than I anticipated. I blotted the pumpkin thoroughly, but it still seemed very wet. I struggled to cut them into the mini-mini scones I wanted to serve (32 of them, baked for 15 min at 350 – Perfect!)

    Granted, I don’t make scones often, so is it normal to have such sticky dough?

  12. Omg Sally these are amazing! I just made them for my sons teachers and of course had to sample one! WOW and I love the added glaze. I usually make a blueberry lemon scone and I’m so glad to have a fall scone to add to my fave recipes. This is a keeper for sure, thank you so much! So far any recipes I’ve tried of yours are delish!!

  13. First time posting, I loove your site and all of your recipes that I’ve tried have been major winners. I just made your banana layer cake, I can’t even describe in words how GOOD it was. I have what is probably a dumb question about this scone recipe, I’m wondering how are heavy cream and buttermilk interchangeable? Heavy cream has a much higher fat content than buttermilk. But maybe it’s not the fat that’s important? Thank you!

    1. Hi Lisa! In this scone recipe, yes, you can use either heavy cream or buttermilk. We’re looking for some rich, thick moisture (not necessarily fat) and both will supply that to the scone dough.

  14. I was looking for a recipe to use left over pumpkin, found your recipe. I just made them and oh my, they are delicious. I didnt have confectioners sugar on hand (didnt feel like driving to the supermarket ) for the frosting. But they are delicious without the frosting. I did sprinkle raw sugar on top before baking. Definitely a keeper recipe. Thank you.

  15. Hi sally, I saw a comment about freezing them for at least 30 mins prior to baking but then does that mean I have to thaw overnight ?

      1. Thank you sally! My family is loving all these new recipes we have been making from your blog. I have to say the first time I made the scones, they came out unbelievable but I must have lost my beginners luck because they have been a little dry since. Anything I could be doing wrong?

  16. Hi Sally, Thanks for the delicious recipe. I made these scones for a tea party I was hosting just the other day. They were the most favored out of 3 different scone varieties I made that day. I would just like to add that the maple glaze amount was way too much for the single recipe of pumpkin scones. I actually cut the glaze or drizzle ingredients in half and still had some left over. The glaze was the perfect compliment to these for sure. I actually let the scones and glaze cool quite a bit before drizzling on top so it wouldn’t run off so easily. My canned pumpkin wasn’t watery at all so I didn’t bother to dab it. Maybe it depends on the brand. Thanks again! Mary

  17. These are so delicious!! I made them with buttermilk. My first thought when I tried them fresh out of the oven was: Dang, I should have made a double batch.

  18. Have you tried making these gluten free? I use Bob’s Red Mill 1 to 1 GF Baking Flour and was wondering if the recipe would still work. Thank you!

  19. I made these this morning, thank you for another great recipe. I wanted to make these a little healthier so I used 1 cup of all purpose flour and 1 cup of whole wheat pastry flour. I also skipped the coarse sugar and the glaze and reduced the sugar a teeny bit. Plus, I added toasted pecans (I really wanted to add chocolate chips, but a recent over-indulgence in Halloween candy called for pecans). The results are delicious.

  20. I’m American, living in the UK and I have had a craving for the Starbucks pumpkin scones for months. Unfortunately they don’t sell them here so I used this recipe to make my own and they are so much better! Absolutely delicious!!

1 2

Reviews

  1. Made the smaller scones today – my house smells like a fall wonderland! Yay! Also, they taste amazing. Texture is perfect. They’re not overly pumpkin-y or overly sweet. A win in my book. I halved the icing recipe because I didn’t want to add too much sweetness. Also sprinkled some kosher salt on the icing – because I’m all about that sweet and salty. Thanks for this wonderful recipe!!

  2. I made these this morning and topped d them with your recipe for the brown butter icing, they are delicious. I follow you on Instagram and have gotten some wonderful recipes.

Questions

    1. Hi Clara, Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying!

    1. Hi Ally! “Whipping cream” is about 30 percent, while “heavy cream” and “heavy whipping cream” are around 36 percent. Any of these can be used in this pumpkin scones recipe.

  1. Hi,

    Do you think you’ll ever post the nutrition info? My boyfriend and I LOOVEEE indulging in your recipes however are always wondering the nutrition info. Thanks!

  2. I made these for our annual office Pumpkin Week contest and have gotten GREAT feedback so far. I must say, though, the dough was a lot stickier than I anticipated. I blotted the pumpkin thoroughly, but it still seemed very wet. I struggled to cut them into the mini-mini scones I wanted to serve (32 of them, baked for 15 min at 350 – Perfect!)

    Granted, I don’t make scones often, so is it normal to have such sticky dough?

  3. First time posting, I loove your site and all of your recipes that I’ve tried have been major winners. I just made your banana layer cake, I can’t even describe in words how GOOD it was. I have what is probably a dumb question about this scone recipe, I’m wondering how are heavy cream and buttermilk interchangeable? Heavy cream has a much higher fat content than buttermilk. But maybe it’s not the fat that’s important? Thank you!

  4. Hi sally, I saw a comment about freezing them for at least 30 mins prior to baking but then does that mean I have to thaw overnight ?

  5. Have you tried making these gluten free? I use Bob’s Red Mill 1 to 1 GF Baking Flour and was wondering if the recipe would still work. Thank you!

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